Prep 10 mins
Cook 50 mins
I adapted this from a recipe I saw at Mediterranean Cooking in Alaska. I had been looking for ideas for red cabbage with mushrooms since I had both on hand. I was intrigued by their recipe, and adapted this one out of that, with some seasoning changes. It is a variation on rotkohl and I served it with (Cottage Ham) Cottage Ham, which paired together perfectly. Bill's German culinary roots were screaming "Ya Buddy"!
- 16 ounces red cabbage, shredded
- 1⁄2 cup chopped shallot
- 6 ounces white mushrooms or 6 ounces cremini mushrooms, chopped
- 1 tablespoon olive oil
- 4 garlic cloves, chopped
- 2 teaspoons fresh thyme
- 1⁄2 teaspoon crushed juniper berries
- sea salt
- black pepper
- 1 tablespoon minced fresh chives
- 1 tablespoon brown sugar
- 2 tablespoons butter
- 2 cups pinot noir wine
- 6 ounces organic fresh blueberries
- Saute the shallots in olive oil until translucent, then add red cabbage and mushrooms and cook until wilted.
- Stir in the garlic, thyme, juniper, salt, pepper, chives, and brown sugar, top with wine, bring to a boil, lower heat, cover and simmer 30 minutes, Stir occasionally and add a little water if it becomes dry.
- Remove lid, and stir in blueberries and taste for acidity. Different wines have different acidity and you will achieve a balance by adjusting the brown sugar if needed.
- Cook over low heat for another 15 minutes or so, stirring frequently.